Thursday, October 27, 2011

C is for Cupcakes

I've been making a lot of cupcakes lately! I even put together a cupcake kit for a fun, creative and yummy birthday party activity. Everyone loves cupcakes. They are definitely the easiest transportable sweet treat for birthday celebrations instead of a big cake, so below is the recipe again, with the addition of Greek yoghurt to make for a moister cupcake. Stay tuned for tomorrow's Halloween bake sale treats! I have cupcakes and cookies in the works.

Put all ingredients (except the last three in the list) in food processor, in the same order as above ingredients list. Blend until smooth. Scrape down the sides to incorporate that into the batter. Add the sour cream-milk-vanilla, pulsing a few times until just blended.

METHOD BY HAND

Measure out all the dry ingredients in a large bowl. Beat all the wet ingredients together, then gradually mix the wet ingredients into the dry mix until incorporated completely.

BAKING

Preheat oven to 400°F (200°C). Line muffin tin with baking cups.

Fill each cupcake cup equally (about 25g for the minis, 45-50g for regular-sized)

Bake 15-17 minutes until golden on top. 10-12 minutes for the mini ones. Halfway through baking time, rotate the trays from the top rack to the bottom rack (and vice versa) and turn the trays 180° from back to front, for even cooking

Cool completely (about an hour) before icing.

SECRET TIP: I recently tried a recipe where you glaze the cupcakes right out of the oven. This "seals" in the moisture while cooling. Prepare a simple syrup by boiling 1/4 cup sugar with 1/4 cup water for 3-5 minutes until thickened. Brush onto the tops of each cupcake.